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210512 ||| eng |
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|a books978-3-03928-938-7
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|a 9783039289370
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|a 9783039289387
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1 |
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|a Núñez, Félix
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| 245 |
0 |
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|a Novel Approaches to Minimising Mycotoxin Contamination
|h Elektronische Ressource
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| 260 |
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|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2020
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| 300 |
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|a 1 electronic resource (244 p.)
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| 653 |
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|a pig production performance
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| 653 |
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|a mycotoxins
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|a apple pomace
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|a abiotic factors
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|a biodegradation
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|a ochratoxin A
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|a degradation
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|a fermentation
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|a crisp biscuit
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| 653 |
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|a Penicillium italicum
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| 653 |
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|a Penicillium digitatum
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| 653 |
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|a n/a
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| 653 |
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|a Satureja montana
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| 653 |
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|a garlic-derived extracts
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| 653 |
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|a cell proliferation
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| 653 |
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|a biotransformation
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| 653 |
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|a enzyme kinetics
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| 653 |
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|a Zearalenone
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| 653 |
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|a post-harvest phytopathogen
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| 653 |
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|a biocontrol agents
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| 653 |
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|a Medicine / bicssc
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| 653 |
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|a mode of action
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| 653 |
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|a deoxynivalenol
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| 653 |
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|a pinnatifidanoside D
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| 653 |
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|a Botrytis sp.
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| 653 |
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|a fumonisin esterase FumD
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| 653 |
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|a ochratoxin A (OTA)
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| 653 |
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|a oats
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| 653 |
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|a zearalenone
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| 653 |
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|a degradation products
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| 653 |
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|a AITC
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| 653 |
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|a milk
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| 653 |
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|a antagonism
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| 653 |
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|a cell-free extracts of Aspergillus oryzae
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| 653 |
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|a superheated steam
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| 653 |
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|a biological control
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|a essential oils
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| 653 |
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|a Fusarium sp.
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|a binding
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| 653 |
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|a enzymatic detoxification
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|a corn
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| 653 |
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|a Aflatoxin M1
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| 653 |
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|a phloridzin
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| 653 |
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|a Penicillium verrucosum
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| 653 |
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|a EU limits
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|a estrogen receptor
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|a fungal growth reduction
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|a Penicillium nordicum
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| 653 |
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|a Aspergillus flavus
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|a probiotics
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| 653 |
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|a Origanum virens
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|a Fusarium
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|a dry-cured ham
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|a stability
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|a fungi
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|a Fusarium graminearum
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|a storage
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| 653 |
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|a wheat quality
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| 653 |
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|a roasted coffee
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| 653 |
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|a nanoparticles
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| 653 |
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|a decontamination
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| 653 |
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|a Bacillus
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| 653 |
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|a green chemistry
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| 653 |
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|a cold plasma
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| 653 |
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|a photocatalysis
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| 653 |
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|a estrogen response element
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| 653 |
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|a brine shrimp bioassay
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| 653 |
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|a detoxification
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| 653 |
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|a Geothrichum citri-aurantii
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| 653 |
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|a maize
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| 653 |
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|a mycotoxigenic fungi
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| 653 |
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|a ?-Fe2O3
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| 653 |
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|a wheat
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| 653 |
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|a aflatoxin
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| 653 |
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|a gene expression
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| 653 |
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|a quercetin glycosides
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| 653 |
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|a biological detoxification
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| 653 |
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|a fumonisin
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| 653 |
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|a mycotoxin reduction
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| 700 |
1 |
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|a Rodriguez Jovita, Mar
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by-nc-nd/4.0/
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| 028 |
5 |
0 |
|a 10.3390/books978-3-03928-938-7
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/54863
|z DOAB: description of the publication
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| 856 |
4 |
0 |
|u https://www.mdpi.com/books/pdfview/book/2303
|7 0
|x Verlag
|3 Volltext
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0 |
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|a 610
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0 |
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|a 540
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|a 700
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|a Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.
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